Chicken en Casserole

Name: Chicken en Casserole
Ingredients: One ounce of butter; One pint of stock; Four or five mushrooms; Glaze; One chicken; One carrot; Two ounces of rice; One onion; One bay leaf; One turnip; Pepper and salt; One pint and a half of water

From The Ocklye cookery book, 1909

When cooled, the mixture should set in a jelly.

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 13. The excerpt below is the record exactly as published.

CHICKEN EN CASSEROLE Ingredients One ounce of butter. One pint of stock. Four or five mushrooms. Glaze. One chicken. One carrot. Two ounces of rice. One onion. One bay leaf. One turnip. Pepper and salt. One pint and a half of water

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